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Tamara Lich and Chris Barber face mischief charges related to the 2022 truck protests in Ottawa.

As teenagers start or head back to university this month, we’ve found three ways to level up student classics: instant ramen, ravioli and baked beans. Pre-made food has never tasted this good. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – this month’s instalment is all about dishes that make the most of staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 2 baking potatoes (large) 6 cloves garlic 20g fresh ginger 20g fresh chives 60g rocket 200g fresh spinach 200g chestnut mushrooms 125g cheddar 30g unsalted butter 250g spinach and ricotta ravioli 2 instant ramen packets 400g tinned baked beans 1.5 tbsp gochujang 3 tbsp sesame oil 3 tbsp vegetable oil 1 tbsp cider vinegar 1 tsp mild chilli powder 1 tbsp tahini 2 tbsp light soy sauce 1 tsp honey Instant green ramen with sticky soy minced mushrooms If you aren't a fan of mushrooms, try replacing them with crumbled firm tofu. Serves: 2 Ingredients: 200g chestnut mushrooms 3 tbsp vegetable oil 2 instant ramen packets 2 cloves garlic 200g fresh spinach 20g rocket 1 tbsp tahini 2 tbsp light soy sauce 1 tsp honey Method: 1. Fill the kettle with water and put it on to boil, this will be for the broth and noodles later. 2. Mince 200g of mushrooms on a chopping board like you might chop herbs, until rice-like in size. You can use a food processor here if you are low on time. 3. Add 3 tbsp of oil to a large frying pan and place it over a high heat. 4. Once the oil starts to shimmer and loosen, add the mushrooms. Fry, tossing occasionally for 8-10 minutes, until golden in places. Get on with the rest of the dish in the next steps while you wait. 5. Tip the flavour sachets from 2 packets of instant noodles into a medium saucepan. Peel, then finely grate in 2 cloves of garlic and add 700ml of boiling water from the kettle. 6. Place the pan over a high heat, then add 200g of spinach and 20g of rocket. Boil for 4-5 minutes, stirring occasionally until the spinach wilts, darkens, and softens fully. Get on with the rest of the dish in the next steps while you wait. 7. Add the noodles from the packets to another medium saucepan and cover with boiling water from the kettle. 8. Place the pan over a high heat and boil for 2-3 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 9. Once the spinach has darkened and wilted, take the pan off the heat, add 1 tbsp of tahini and blitz until smooth and bright green with a hand blender. You have made your green broth! 10. Once the noodles are ready, use tongs to transfer them straight into bowls. Pour over the green broth and turn your attention back to the mushrooms. 11. Add 2 tbsp of soy sauce and 1 tsp of honey to the mushrooms. Cook over a high heat for 1-2 minutes, tossing regularly, until dark and sticky. 12. Spoon the mushrooms over the noodles and tuck in! Pre-made ravioli cheddar cacio e pepe We use spinach and ricotta ravioli in this recipe, but feel free to get creative and use different pre-made filled pastas. Serves: 2 Ingredients: 75g cheddar 10g fresh chives 30g unsalted butter 2 cloves garlic 1 tsp mild chilli powder 250g spinach and ricotta ravioli Method: 1. Fill the kettle with water and put it on to boil. This will be for the pasta later. 2. Coarsely grate 75g of cheddar, then finely chop 10g of chives crossways on the same board - we will need these later. 3. Melt 15g of the butter in a small pan over a low heat. 4. Once the butter starts to foam, peel and finely grate in 2 cloves of garlic and add 1 tsp of mild chilli powder. Take the pan off the heat and allow everything to cook and infuse in the residual heat while you get on with the rest of the dish in the next steps. 5. Add 250g of ravioli to a medium saucepan and cover with boiling water from the kettle. Place the pan over a high heat. 6. Cook for 3-4 minutes, until the pasta is soft and the filling is piping hot. Get on with the rest of the dish in the next steps while you wait. 7. Grind 1 tbsp of pepper into a large frying pan, toast it over a medium heat for 2-3 minutes, tossing occasionally, until fragrant. 8. Add the remaining 15g of butter to the pepper and allow it to melt in the pan. 9. Once the ravioli is ready, use a slotted spoon to transfer it to the pan with the pepper and butter. Toss and swirl everything to create a loose emulsion of the butter and pasta water around the ravioli. 10. Take the pan off the heat and toss through the cheese - add a splash of pasta water if it starts to look a little sticky or thick. We are looking for a loose emulsion of the cheese, butter, and pasta water at this stage. 11. Divide the pasta between plates. Drizzle over the garlic chilli butter and scatter over the chives. Gochujang baked bean jacket potatoes These levelled-up baked beans also taste great on toast or wrapped in crispy puff pastry! Serves: 2 Ingredients: 2 baking potatoes (large) 400g tinned baked beans 1.5 tbsp gochujang 2 cloves garlic 20g fresh ginger 3 tbsp sesame oil 50g cheddar 10g fresh chives 40g rocket 1 tbsp cider vinegar Method: 1. Preheat the oven to 230C. 2. Stab 2 baking potatoes all over with a fork. Cook in the microwave on full power for 10-12 minutes, until soft throughout. Flip them over halfway through to ensure an even cooking. Get on with the rest of the dish in the next steps while you wait. 3. Add 1 400g tin of baked beans to a medium saucepan. Add 1 ½ tbsp of gochujang, then peel and finely grate in 2 cloves of garlic and 20g of ginger. 4. Place the pan over a low heat, slowly bring the beans up to a simmer, and cook for 4-5 minutes, until piping hot. 5. Once the potatoes are ready, transfer them to a small baking tray. Rub with 2 tbsp of the sesame oil and a generous pinch of salt. 6. Bake in the oven for 8-10 minutes, until the skin is crisp and golden. Get on with the rest of the dish in the next steps while you wait. 7. Coarsely grate 50g of cheddar, then finely chop 10g of chives crossways on the same board. 8. Add 40g of rocket to a large mixing bowl, toss with 1 tbsp of sesame oil, 1 tbsp of vinegar, and a pinch of salt. If you are still waiting for the potatoes, now would be a great time to crack on with a bit of washing up. 9. Once the potatoes are ready, split them lengthwise in half and fill with the baked beans. Scatter over the cheese, chives, and serve with the salad. In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Epicurus: American fast food meets the Middle East in Camden Market The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination

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Growing up, people are generally taught that taking vitamins is good for you, with many people taking supplements to boost their intake. However, results of a new study suggest that taking vitamins could actually have a negative impact on health as they may help tumours to grow. New research suggests that taking additional vitamins and minerals, including common antioxidants such as vitamins A and C, and selenium and zinc, could help the blood vessels in tumours to grow. The study was conducted by scientists at the Karolinska Institutet in Sweden who published their findings in the Journal of Clinical Investigation. The results were somewhat of a surprise to experts, who believed anti-oxidants to be protective of the body. In their research, they found that vitamin C and other antioxidants actually stimulated the formation of new blood vessels in lung cancer tumours. Martin Bergö, who is a professor at the Department of Biosciences and Nutrition, said: “We’ve found that antioxidants activate a mechanism that causes cancer tumours to form new blood vessels, which is surprising since it was previously thought that antioxidants have a protective effect. “The new blood vessels nourish the tumours and can help them grow and spread.” Antioxidants, in normal amounts, neutralise free oxygen radicals that damage the body, so are beneficial. But, scientists found that high doses of antioxidants can activate a protein called BACH1 which begins the formation of new blood vessels, allowing harmful tumours to grow. Bergö explained: “There’s no need to fear antioxidants in normal food but most people don’t need additional amounts of them. “In fact, it can be harmful for cancer patients and people with an elevated cancer risk.” Ting Wang, the study’s lead author, said: “Many clinical trials have evaluated the efficacy of angiogenesis inhibitors, but the results have not been as successful as anticipated. “Our study opens the door to more effective ways of preventing angiogenesis in tumours; for example, patients whose tumours exhibit high levels of BACH1 might benefit more from anti-angiogenesis therapy than patients with low BACH1 levels.” Sign up to our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Jude Bellingham is a generational talent, and the wonderkid has made a brilliant start to life at his new club Real Madrid. However, it looks like there are still a few teething problems with the language barrier – after the Spanish club spelled his name wrong in their own locker room. Bellingham was reacting after scoring yet another goal for his new side after moving from Borussia Dortmund when people noticed an unexpected detail in the background. The player, who is still just 20-years-old, scored the winner for Real Madrid against Getafe on Saturday (September 2) and cameras captured his reaction to the result. "I've never heard a stadium sound louder in my life,” Bellingham said, before celebrating with his fellow players. Only, people on social media seemed a little more concerned with his locker, which featured a big spelling mistake. The big letters behind him actually spelled out “Bellimgham” and not Bellingham. "Can’t even spell his name right on that locker," one football fan posted. However they spell his name, Real Madrid fans have definitely already taken him in as one of their own. He’s enjoyed an incredible start, having scored on his debut against Athletic Bilbao. He then scored two and scored again against Celta Vigo before scoring against Getafe. In fact, he has equalled Cristiano Ronaldo’s record set in 2009, having become only the second Real Madrid player in history to score in their first four games for the team. Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings

The collapse of Silicon Valley Bank and the US regional banking crisis that followed earlier this year had major economic and regulatory repercussions for lenders across the globe, some of which may be felt for years to come. But now that the more immediate threat of the crisis has dissipated, some clear winners have emerged.